Recipes

Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ...

When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ...

photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ...

Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ...

Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ...

Ingredients 500 grams dark chocolate 200ml heavy cream 50 ml Jack Daniels, or Whiskey of choice Method Place 500 grams of dark chocolate chips, or ...

Individual Cranberry Puddings with Ice Wine-spiked Whipped Cream These single, serving sized puddings develop a wonderful flavour if allowed to ...

Ingredients Cake Batter 150g butter 1/2 cup brown sugar 1/2 cup honey 1 2/3 cup all purpose flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 1 ...

Hard sauce can be purchased pre-made, but it is extremely easy to make at home. The recipe below is adapted from the one my mother used (from the ...

This French dessert, also known as Twelfth Night cake or King cake, is traditionally topped with a gold crown and served on Epiphany (January 6th). ...

There’s a good reason why it’s called Devour. Almost each time I eat there, I end the meal wishing I had more room. When I saw this ...

When asked for a seasonal recipe, Bill Jones, from Deerholme Farm, sent us this recipe. Cook up a batch of biscotti before the holidays get rolling ...